Pistachio Free Ginger-Lime Roasted Parsnips
Parsnips don't always get the spotlight they deserve, but roasting them at high heat transforms their mild, earthy sweetness into something genuinely craveable. The glaze here is built from coconut oil, coconut aminos, fresh lime juice and zest, grated ginger, and a touch of turmeric — a combination that delivers bright, punchy flavor with just enough warmth. Every piece gets coated before hitting a hot sheet pan, where the edges caramelize and turn golden while the centers go perfectly tender. The result is a side dish that feels a little unexpected and a lot impressive, especially for how simple the process actually is. Because every ingredient is straightforward and whole-food based, there's no need to scan labels for hidden nut-based oils or worry about cross-contact from processed pantry staples. A scatter of fresh cilantro and a squeeze of lime at the end keeps things vibrant and fresh. Whether you're serving it alongside a weeknight protein or bringing it to a dinner table that needs something a little different, this one is going to earn some serious compliments.
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Learn more →Ingredients
4 servings
- 1 ½ lb parsnips, peeled and cut into 3-inch sticks (about ½ inch wide)
- 2 tbsp coconut oil, melted
- 1 tbsp coconut aminos
- 1 tbsp fresh lime juice
- 1 tsp lime zest
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ½ tsp fine sea salt
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the melted coconut oil, coconut aminos, lime juice, lime zest, grated ginger, turmeric, and sea salt until combined.
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